Egg noodles with almond sauce and breadcrumbs

Ingredients for 3 servings:

• 250 g spaetzle
• 50 g almond flakes for sprinkling
• 2 apples, sour
• 1 tbsp margarine
• 30 g breadcrumbs
• 30 g almonds, ground
• 2 tbsp cinnamon sugar
• 100 g sour cream
• 100 ml almond milk (almond drink) or oat milk with almond
• 40 g almonds, ground
• Cinnamon powder or cinnamon sugar
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

based on Janosch

Dice the apples. Cook the spaetzle according to the package instructions. Toast the flaked almonds in a pan without fat. When they are browned, remove the flaked almonds. For the crumble, fry the diced apples, breadcrumbs, cinnamon sugar, and ground almonds with the margarine in the same pan until crispy. Meanwhile, for the sauce, mix the sour cream with the almond milk and ground almonds until creamy and season with cinnamon (sugar) and salt. Drain the spaetzle and remove from the heat. Return the spaetzle to the pot, mix with the sauce, and heat gently. Divide the spaetzle among plates, sprinkle with apple crumble and flaked almonds, and add cinnamon sugar to taste. Tip: The spaetzle absorb a lot of the sauce. If you like more sauce, add more sour cream or almond milk. We ate this amount with two adults and a three-year-old.